Roasted Potatoes and Pearl Onions

To peel pearl onions, cut off the stem end from each onion and plunge the onions into boiling water for 2 minutes; rinse onions in cold water. The skins will slip off.

Yield

Makes 8 servings

Ingredients

3

pounds red potatoes, well-scrubbed and cut into 1-1/2-inch cubes

1

package (10 ounces) pearl onions, peeled

2

tablespoons olive oil

2

teaspoons dried basil or thyme

1

teaspoon paprika

3/4

teaspoon salt

3/4

teaspoon dried rosemary

3/4

teaspoon black pepper

Preparation

Preheat oven to 400°F. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray.

Add potatoes and onions to pan; drizzle with oil. Combine basil, paprika, salt, rosemary and pepper in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and seasonings.